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Ingredients
  

  • Ingredients:
  • 1 cup + 3 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla extract

Instructions
 

  • Directions:
  • Preheat your oven to 350°F (175°C).
  • In a medium-sized bowl, mix together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves. Set aside.
  • In a smaller bowl, combine the pumpkin puree, milk, melted butter (or vegetable oil), and vanilla extract. Mix well.
  • Pour the wet ingredients into the dry ingredients and stir to create a thick batter.
  • Transfer the batter into a small 8-inch casserole dish with high sides.
  • In another bowl, combine the granulated sugar, brown sugar, and chopped pecans. Sprinkle this mixture evenly over the batter.
  • Carefully pour the very hot water over the top of the pecan mixture, ensuring not to stir.
  • Place the dish on a baking sheet to catch any overflow and bake in the preheated oven for 40 minutes, or until the center is set.
  • Allow to cool for 5-10 minutes before serving.
  • Serve warm, topped with additional pecans and a scoop of vanilla ice cream for extra indulgence.